Ratatouille Spirals Recipe

Name: Ratatouille Spirals
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beefsteak tomatoes, scored with an X on the bottoms; 3 tablespoons extra-virgin olive oil, plus more for brushing; 2 large garlic cloves, finely chopped; 1/2 teaspoon crushed red pepper; Kosher salt; 2 cups cubed country bread; 2 1/2 pounds firm medium zucchini, cut lengthwise into 1/8-inch-thick strips; 2 1/2 pounds small eggplant, preferably Japanese, cut lengthwise into 1/8-inch-thick strips; 3 roasted red bell peppers, cut into 1/2-inch strips; 18 oil-packed anchovies, cut into thin strips; 3/4 pound fresh mozzarella, cut into 2-by- 1/2-inch sticks

Servings: persons

3 pounds beefsteak tomatoes, scored with an X on the bottoms
3 tablespoons extra-virgin olive oil, plus more for brushing
2 large garlic cloves, finely chopped
1/2 teaspoon crushed red pepper
Kosher salt
2 cups cubed country bread
2 1/2 pounds firm medium zucchini, cut lengthwise into 1/8-inch-thick strips
2 1/2 pounds small eggplant, preferably Japanese, cut lengthwise into 1/8-inch-thick strips
3 roasted red bell peppers, cut into 1/2-inch strips
18 oil-packed anchovies, cut into thin strips
3/4 pound fresh mozzarella, cut into 2-by- 1/2-inch sticks

1
In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain.
2
Slip off the skins and halve the tomatoes crosswise.
3
Coarsely chop the tomatoes, keeping the juices and seeds.
4
Preheat the oven to 375.
5
In a large, deep skillet, heat 2 tablespoons of the oil.
6
Add the garlic and crushed pepper and cook over moderate heat for 1 minute.
7
Add the tomatoes and juices and season lightly with salt.
8
Cook, stirring frequently, until the sauce has thickened, about 25 minutes.
9
Meanwhile, on a baking sheet, toss the bread with the remaining 1 tablespoon of olive oil.
10
Toast for about 15 minutes, stirring once, until golden.
11
In 2 separate colanders, toss the zucchini and eggplant with 1 tablespoon of salt each and let drain for 15 minutes.
12
Shake out the excess liquid and pat the slices dry.
13
Spoon the tomato sauce into a shallow 2 1/2-quart baking dish and scatter the bread cubes on top.
14
On a work surface, top each zucchini slice with a slice of eggplant; blot dry if necessary.
15
Place a strip of roasted pepper and anchovy and a stick of mozzarella at one end of each stack and roll up.
16
Stand the rolls in the baking dish and brush with oil.
17
Cover with parchment paper.
18
Bake for about 1 hour and 15 minutes, until the vegetables are just tender and the ratatouille is bubbling; remove the parchment halfway through baking.
19
Let rest for 15 minutes before serving.

4594

kcal

Calories

476

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds beefsteak tomatoes, scored with an X on the bottoms, 3 tablespoons extra-virgin olive oil, plus more for brushing, 2 large garlic cloves, finely chopped, 1/2 teaspoon crushed red pepper, and more.

Yes, Ratatouille Spirals falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille Spirals

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions